These are called FAVE muffins because not only are they my kids’ favorite muffin, but the recipe is adapted from my friend’s original recipe, who is called… Favian! Of course, we also call her Fave. : )
Hope you love these as much as we do. Depending on whether you just want enough to eat fresh, or you want to freeze them for lunches, or for a party, etc. I’ve provided three different recipes for: 18, 24, or 36 muffins – depending on how much you want to make.
If you don’t want to use maple syrup, you can switch out for any liquid sweetener, like honey or agave syrup.
THIS FIRST RECIPE MAKES 18 MUFFINS – one and a half of the pan shown above.
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- 1 1/2 cups oat flour (grind up rolled GF oats in blender)
- 3/4 cup gluten-free flour blend (Pamela’s is good)
- 3/4 cup almond flour
- 2 tbsp ground flaxseed
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 1/3 cup maple syrup
- 3/4 cup melted butter
- 2 eggs
- 3 bananas
- 1/2 cup chocolate chips (or raisins, cranberries, apricots)
1. Preheat oven to 350 degrees Fahrenheit
2. Beat wet ingredients (maple syrup, melted butter, eggs, bananas
3. Mix together dry ingredients (everything else)
4. Stir wet ingredients into dry ingredients
5. Spoon batter into lined muffin cups
6. Bake at 350 degrees F for 20 minutes
*Note: If you’re not adding any chocolate chips or sweet dried fruit, then increase the maple syrup to 1/2 cup.
THIS RECIPE MAKES 24 MUFFINS (two of the pans shown above):
- 2 cups oat flour (grind up rolled GF oats in blender)
- 1 cup gluten-free flour blend (Pamela’s is good)
- 1 cup almond flour
- 2 tbsp ground flaxseed
- 1 tsp baking soda
- 2 tsp baking powder
- 1/2 cup maple syrup
- 1 cup melted butter
- 2 eggs
- 4 bananas
- 1 cup chocolate chips (or raisins, cranberries, apricots)
1. Preheat oven to 350 degrees Fahrenheit
2. Beat wet ingredients (maple syrup, melted butter, eggs, bananas)
3. Mix together dry ingredients (everything else)
4. Stir wet ingredients into dry ingredients
5. Spoon batter into lined muffin cups
6. Bake at 350 degrees F for 20 minutes
*Note: If you’re not adding any chocolate chips or sweet dried fruit, then increase the maple syrup to 3/4 cup.
THIS RECIPE MAKES 36 MUFFINS (three of the pans shown above):
- 3 cups oat flour (grind up rolled GF oats in blender)
- 1 1/2 cup gluten-free flour blend (Pamela’s is good)
- 1 1/2 cup almond flour
- 4 tbsp ground flaxseed
- 1 1/2 tsp baking soda
- 3 tsp baking powder
- 2/3 cup maple syrup
- 1 1/2 cup melted butter
- 4 eggs
- 6 bananas
- 1 cup chocolate chips (or raisins, cranberries, apricots)
1. Preheat oven to 350 degrees Fahrenheit
2. Beat wet ingredients (maple syrup, melted butter, eggs, bananas)
3. Mix together dry ingredients (everything else)
4. Stir wet ingredients into dry ingredients
5. Spoon batter into lined muffin cups
6. Bake at 350 degrees F for 20 minutes
*Note: If you’re not adding any chocolate chips or sweet dried fruit, then increase the maple syrup to 1 cup.
Original post May 2013. Most recently updated May 2021.
Jini Patel Thompson is an internationally recognized expert on natural healing for digestive diseases. She healed herself from widespread Crohn’s Disease and has remained drug and surgery-free for over 25 years. Jini has appeared on numerous podcast, TV, and radio shows throughout the U.S., U.K., Canada, and Australia, giving people hope and vision for how they can heal their Colitis, Crohn’s, Diverticulitis and Irritable Bowel Syndrome (IBS), using entirely natural methods. Her books on natural healing for digestive diseases have sold worldwide in over 80 countries.
